Confetti Potato Cakes
- 1 cup (250 mL) water
- 1/2 cup (125 mL) milk
- 2 tbsp (30 mL) butter
- 1/2 cup (125 mL) thawed frozen corn
- 1/2 cup (125 mL) diced red bell pepper
- 3 green onions with tops, thinly sliced
- 1/2 tsp (2 mL) salt
- 1/8 tsp (0.5 mL) coarsley ground black pepper
- 1 3/4 cups (425 mL) instant mashed potato flakes
In Classic Batter Bowl, microwave water, milk and butter on HIGH 2 minutes or until butter is melted and liquid is hot. Add corn, bell pepper, green onions, salt and black pepper; mix well. Stir in potato flakes.
Meanwhile, lightly spray Double Burner Griddle with canola oil; heat over medium heat 1-3 minutes or until shimmering. Drop 1/4 cup (50 mL) of the potato mixture onto griddle; gently flatten with Small Slotted Turner. Repeat with remaining potato mixture for a total of 12 cakes. Cook cakes 1-1 1/2 minutes. Turn cakes over using Small Slotted Turner; cook 1-1 1/2 minutes or until golden brown.
- 12 potato cakes
servings of 2 potato cakes
Nutrients per serving:
Calories 140, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Sodium 550 mg, Carbohydrate 20 g, Fiber 2 g, Protein 3 g